The recent odd weather has meant that the hedgerows near us are already filled with ripe and juicy blackberries. And ever since I spied them, on a recent walk down to the woods, Little Miss H and I’ve been desperate to make apple and blackberry crumble.

Last Saturday, when Mr H was at football, I thought that we’d take advantage of the sunshine and go blackberry picking. We had so much fun. And Little Miss H loved pointing out the largest and juiciest blackberries.

“Mummy, be careful not to fall into the blackberry bush like Mummy Pig. Then Daddy will have to come back from the football and rescue you.”

Somehow I managed to survive our blackberry picking mission. Although it was touch and go at times. But after a while we returned home with a Tupperware full of gorgeous blackberries. Little Miss and Little Mister enjoyed some of them for pudding. The rest I put in the freezer so that we could bake our crumble a few days later.

The Ultimate Apple And Blackberry Crumble Recipe

For years I searched for the best apple crumble recipe. And although a few came close, none of them were perfect. So I decided to experiment. It took me a while but I’m now happy to say that I’ve created the ultimate apple crumble recipe.

And you won’t believe it, but it is even more yummy with the addition of blackberries. Presenting my ultimate apple and blackberry crumble recipe.

Recipe

Preparation time: 25 minutes

Cooking time: 40 minutes

Serves 4: I baked the crumble in a 7.5 inch square baking dish.

Ingredients

Filling

300g blackberries

300g Braeburn apples (I prefer using regular eating apples rather than cooking apples as they are less tart)

60g golden caster sugar

20g light brown sugar

1 tsp of vanilla essence

1 tsp of cinnamon

Zest of half a lemon

1 tbsp of fresh lemon juice

Crumble

60g golden caster sugar

20g light brown sugar

180g plain flour

120g unsalted butter, chilled and cut into cubes

20g porridge oats

Method

1. Pre-heat the oven to 180°C or 160°C for a fan assisted oven.

2. Peel and core the apples and cut the flesh into small chunks.

3. Put the apple pieces and blackberries in a bowl. Add the lemon zest, lemon juice, vanilla essence, cinnamon and sugar and mix thoroughly.

4. Add the filling to a baking dish.

5. Put the flour and butter into a bowl and rub it together with your fingers until it resembles coarse breadcrumbs.

6. Scatter the crumble topping over the fruit filling so that it is covered completely. Then sprinkle the porridge oats on to the crumble to make it added crunchy.

7. Bake in the oven for 45 minutes or until golden brown.

8. Serve warm with cream, vanilla ice cream or, my personal favourite, lashings of yummy custard.

 

This recipe can be used to make apple crumble, apple and pear crumble and even pear and blackberry crumble. And it’s truly yummy. The perfect pudding for a family of four.

Enjoy the ultimate apple and blackberry crumble!

Hugs

Lucy

xxxx

PS. If you like this recipe then you’ll love my recipes for chocolate fork biscuits and rocky road cookies.